Temperature and the Retrogradation of Starch

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Abstract
SUMMARY: Cornstarch sols (2%) were prepared at a series of gelatinization temperatures (80–127°C) and stored at 1, 37, and 70°C. At 1°C storage, retrogradatios was slower as the temperature of gelatinization was greater. At 37°C storage, no retrogradation occurred in samples gelatinized at lower temperatures, and solubilization took place in samples gelatinized at higher temperatures. At 70°C storage, solubilization occurred in all samples, but more rapidly as the temperature of gelatinization was greater.

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